Season the chicken breasts with salt and
freshly ground black pepper and leave them for five minutes to rest.

Put a tablespoon of olive
oil in a non
stick fry pan and cook the chicken breasts -
starting skin-side down for 10
minutes - turning once

Meanwhile chop the garlic - spinach - parsley
and tarragon.

Remove
the chicken breasts
(retaining the pan
juices) to an earthenware cazuela and cook in
the oven for a further 15
minutes at 270º.

Now cook the garlic and half the almonds in the
pan juices on a low heat - 5 mins approx.

Add the spinach and stir until it has wilted -
then add the tarragon and parsley.

In a small pan - toss the remaining almonds in
olive oil until they are brown and crisp - then drain them on some
kitchen paper.

Take the chicken from the oven and pour any
juices into the spinach mixture.

Now - almost
there - stir
in the cream - bit by bit - until your sauce is the proper consistency.

Add the nutmeg and give it a final stir.

You can either serve it, sprinkled with the
almonds in the earthenware cazuela, on the
table or line up 4 warm dinner plates and spoon on equal
amounts of the sauce onto each one, then arrange the chicken breasts on
the sauce.... with a
sprinkle of the toasted almonds on top.